Abstract
The chemical composition and physical properties of four chipping potato cultivars (Toyoshiro, Hokkaikogane, North Chip and P982) that had been stored for 3 months at 2°C and 6°C were evaluated during reconditioning for 30 days at 20°C. The quality attributes of the tubers and the appearance of chips obtained from the tubers were evaluated every 5 days over a period of 30 days. The reconditioning process lowered the contents of reducing sugars of all of the tubers to acceptable levels for frying purposes. The potato chip color was improved during the reconditioning process regardless of the cultivar. Potato chips obtained from tubers that had been stored at 6 e showed higher lightness values after the reconditioning process than those chips obtained from tubers that had been stored at 2°C. After 30 days of reconditioning, potato chips obtained from all of the cultivars showed an acceptable color for commercial purposes.
